It’s time to start thinking about Thanksgiving, and this cranberry chicken is a unique turkey alternative that you can bring to the table. This Cranberry Balsamic Chicken is sweet, juicy, and healthy AKA the perfect choice! Try it out...It'll be a holiday hit.
Cranberry Balsamic Chicken
For Marinade:
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|
Fresh Cranberries |
1/3 cup |
Olive Oil |
2 tbsp |
Tamari |
2 tbsp |
Maple Syrup |
2 tbsp |
Balsamic Vinegar |
1/4 cup |
Kosher Salt |
1/4 tsp |
Ground Black Pepper |
1/4 tsp |
Garlic |
2 cloves |
For Cranberry Chicken:
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|
Chicken Thighs |
2 1/2 lbs |
Fresh Thyme |
5 sprigs |
Fresh Parsley - Chopped |
3 tbsp |
Maple Syrup |
1 tbsp |
Balsamic Vinegar |
1 tbsp |
Fresh Cranberries |
1/3 cup |
Directions
1. Combine balsamic vinegar, maple syrup, garlic, and Tamari sauce, then whisk in some olive oil. Mix in your cranberries, then pour the whole mixture onto your chicken thighs. Marinate overnight.
2. Combine balsamic vinegar, maple syrup, parsley, thyme, and the rest of your cranberries. Set aside.
3. Remove your chicken from the marinade and place it in a baking dish. Add your balsamic mixture on top, then bake it all at 375 degrees for 30 minutes.
4. Serve the chicken with the liquid at the bottom of the baking dish spooned on top and enjoy!